In a large mixing bowl, thoroughly cream together the unsalted butter and cream cheese using an electric mixer or a wooden spoon until the mixture is smooth and lump-free.

Gradually integrate the confectioners' sugar into the butter and cream cheese mixture, ensuring it is uniformly combined.

Introduce the egg, baking powder, vanilla bean paste or vanilla extract, and kosher salt into the mixture. Ensure all ingredients are uniformly incorporated.

Slowly fold in the all-purpose flour until it's fully integrated into the mixture. Be sure to scrape the sides of the bowl to ensure thorough mixing. Once combined, place the mixture in the refrigerator for a duration of one hour.

As the resting period nears completion, preheat your oven to a temperature of 375 degrees Fahrenheit.

In a separate, smaller mixing bowl, combine the granulated sugar and ground cinnamon to create the coating mixture.

Remove the cookie dough from the refrigerator and roll it into balls, each approximately 1 inch in diameter or equivalent to about 2 teaspoons of dough. Following this, roll each dough ball in the cinnamon-sugar coating mixture, ensuring they are evenly coated.

Arrange the coated dough balls on a cookie sheet lined with parchment paper, ensuring they are spaced approximately 2 inches apart to allow for expansion during the baking process.

Bake the cookies in the preheated oven for a period of 8-9 minutes or until they appear set. It is important to note that these cookies will not exhibit a golden brown coloration, so care must be taken not to overbake them.

Following baking, allow the cookies to cool on the baking sheet for a period of 10 minutes. Subsequently, transfer the cookies to a wire rack, permitting them to cool to room temperature.